Wolfgang Puck Pressure Oven Review
The Wolfgang Puck Pressure Oven is a great oven much like a toaster oven with the added feature of pressure cooking for a faster cooking option.
Ease of Use/Performance: 4/5
How much I enjoy 5/5
The Wolfgang Puck Pressure Oven is a small kitchen appliance much like a toaster oven but has the added feature of pressure cooking. The pressure oven uses Flavor Infusion Technology to create a low pressure inside the oven.
Don’t ask me how this is done mechanically but the oven creates a low pressure and the door seals when you lock the lever. You can also use the oven to cook much like a conventional oven or toaster oven with the two heating elements.
The oven has three controls on the front and two indicators along with the push button door release and door lever for use with pressure. The top knob is for temperature from 150 to 450 degrees while the second knob is the function knob for Bake, Toast, Roast, Broil and Warm.
The third knob is a timer that goes up to 120 minutes and has an on setting for always on for longer cooking but I do like the timer for the lower cooking times. My conventional oven has a timer but it does not control the oven on off function like the Wolfgang Puck Oven does.
The Wolfgang Puck Oven can toast, roast, bake, broil and warm using the two internal heating elements that are 1700 watts. The different functions use the two elements or just one for each function like broil using the top and bake using both.
The rotisserie version of the Wolfgang Puck Pressure Oven has a third element but the less expensive version without the rotisserie only has the two. According to the instructions the bake, roast and toast function would all be the same with the elements all being on.
The only difference with the three would be the position you put your food inside the oven because according to what the manual and my observations say the elements are all on for all three settings. The broil function works just like a conventional oven with the top element the only one on to allow foods to cook from the top only.
Your conventional oven does not however allow you to change the temperature of broil so the Wolfgang Puck oven does a couple things a regular oven cannot. The pressure cooking is a way to infuse your items with flavor due to forcing liquids to stay in foods while cooking.
Foods cooked in a lower pressure space will retain the liquids instead of forcing them out with a higher pressure so it makes sense to use low pressure. The lever is the only control to turn the low pressure on and is easy to use for faster cooking.
Some foods will cook faster using the pressure cooking while others will not change as much like the difference between beef and chicken. While beef will cook approximately 50 percent faster chicken will cook as much as 70 percent faster.
I found my chicken cooking time did lower when roasting a whole bird and it did come out well but with a little black on the top and legs. The chicken was moist and tender and well worth eating every bit but the potatoes were also good that I cooked.
You can use the Wolfgang Puck oven in stages and let things like the chicken rest while you cook the other parts of your meal. You can also use the Wolfgang Puck oven to bake and the oven does not heat up a room nearly as much as a larger conventional oven.
We have been selling foods at a local farmers market and the additional cooking space is really nice for quick breads and such. The Wolfgang Puck Oven cooks my banana bread about ten minutes faster on pressure and is excellent.
The smaller size simply means less heating and preheating so the pressure oven can save some money and time when using it for daily meals. I did find that the oven does get hot on all sides so you need to be careful about touching it and what type of surface you put it on.
I simply put mine on some ceramic tiles I had lying around from some home improvement projects as I did not want to set it directly on the wooden top of the counter. The oven does have two feet on the back that ensures you don’t push it snug against the wall which is a fantastic idea.
When using the pressure cooking you do have to equalize the pressure which is done with a device on the top of the stove but this is all metal and does get hot. You simply push the lever toward the area marked Vent and the air will hiss in allowing you to safely open the door.
The Wolfgang Puck Pressure Oven comes with a wire rack, crumb tray, a short pan with wire rack and handle as well as a taller baking pan. You get a quick instruction sheet that has a cooking guide for temperatures and a manual for the oven along with a recipe book with Wolfgang Puck recipes.
I really like the Wolfgang Puck Pressure Oven and can easily recommend it for a nice cooking appliance that has its own specific uses. This would not replace a regular oven but actually it does compliment it and makes an excellent addition to my kitchen appliances.
Faster cooking using low pressure
Faster preheat times than conventional oven
Adjustable Broil temperature
Timer setting or always on
Outside does get hot